Study of gamma irradiation effects on the physico-chemical properties of wheat flour (Triticum aestivum, L.)

Manupriya, BR; Lathika,; Somashekarappa, H.M.; Patil, Shrikant L; Shenoy, K. Bhasker

doi:10.1016/j.radphyschem.2020.108693

Cited by 28 publications

(14 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Niger seeds presented higher granulometry, as previously described, also presenting a higher WAI. Compared with wheat flour, conventionally used for the preparation of bakery products, the values obtained were lower, with a water absorption index of approximately 77% [41]. Theoretically, the values obtained for the niger samples were favorable, since, according to the Instituto de Ciência e Tecnologia de Alimentos (ICTA-Institute of Science and Food Technology, Brazil), the flours that presented WAI values lower than 55% were not indicated for bread preparation but for the preparation of biscuits or in mixtures with other flours (with less water activity).…”

Section: Physical Characteristics Of the Three Seed Flours Samplesmentioning

confidence: 76%

Characterization of Nonconventional Food Plants Seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for Application in the Bakery Industry

et al. 2021

View full text Add to dashboard Cite

Consumers have given preferences to food products that, in addition to the nutritional properties, also present bioactive characteristics with beneficial health effects. The use of Nonconventional Food Plants (NCFP) has been an asset for the food industry, not only due to its abundance but, also, because it does not compete with other vegetable matrices used for human consumption for its nutritional properties, chemical and bioactive potentiality. The present work aimed to study the granulometry and water absorption index of three seeds of unconventional food plants: niger, millet and birdseed, followed by their nutritional value, content in free sugars, fatty acids, organic acids, tocopherols and phenolic compounds by chromatographic methods and, also, the evaluation of the antioxidant, hepatotoxic and antimicrobial potential in their hydroethanolic extracts. Bakery products were developed with a partial replacement of wheat flour, using the centroid simplex method to understand the effect of applying NCFP flours in the final physical–chemical characteristics. The high granulometry associated with the high water absorption index indicates that the use of NCFP flours would have to be complemented with other flours for baking. The chemical composition of niger seed stood out the most; however, all seeds presented relatively low IC50 and MIC values for the inhibition of lipid peroxidation and antimicrobial activity, respectively. Finally, breads made with a mixture of millet and birdseed flour showed the greatest similarity to the control bread. Considering their composition in bioactive compounds, the use of these seeds is highly advisable in the context of a fortified diet, being sources of compounds of high nutritional value and with beneficial health effects for the final consumer.

show abstract

Section: Physical Characteristics Of the Three Seed Flours Samplesmentioning

confidence: 76%

Characterization of Nonconventional Food Plants Seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for Application in the Bakery Industry

et al. 2021

View full text Add to dashboard Cite

show abstract

“…⊍-1,4-glycosidic bond skeleton mode vibration and methylene oscillation were separately observed at 930 cm −1 and 861 cm −1 . The bands at 763 cm −1 and 575 cm −1 were attributed to C-C stretching vibration and starch skeleton mode vibration, individually 53,54.…”

mentioning

confidence: 99%

Effects of particle size on quality characteristics of stone‐milled whole wheat flour

Cai

Shen

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

Background: Whole wheat flour (WWF) prepared by the direct crushing method preserves all the components of the whole wheat grain. WWF with different particle sizes (180, 150, 125, 106, and 96 ∼m) was obtained by combining stone milling and particle size sieving technology. The effects of particle size on the proximate composition, farinograph, pasting, thermal, and functional properties, starch microstructure, and Fourier-transform infrared (FTIR) spectroscopy of stone-milled WWF were investigated.Results: The smaller the particle size of WWF, the higher the damaged starch content. The water absorption, degree of softening, pasting temperature, solubility, and syneresis of WWF increased steadily as the particle size decreased, whereas the peak viscosity, final viscosity, swelling power, water holding capacity, and enthalpy of gelatinization decreased. The scanning electron microscope micrographs revealed that the larger the particle size of WWF, the denser the distribution of starch granules. The ⊎-sheet and ⊎-turn contents of WWF with particle size 180 ∼m were the highest, reaching up to 33.85% and 39.79%, respectively. Conclusion:The particle size exerted influence on the quality characteristics of stone-milled WWF, and the overall properties of WWF were better at medium particle size.

show abstract

“…Previous research into the effects of irradiation on wheat quality has primarily focussed on low‐dose irradiation, typically below 10 kGy (Ansari et al, 2020; Azzeh & Amr, 2009; Manupriya et al, 2020; Stoklosa et al, 2012). These studies demonstrate that degradation and functionality begin in select physicochemical and rheological traits with increasing irradiation (Bashir et al, 2017; N. A. Bhat et al, 2016; El‐Karamany, 2015; Wang & Yu, 2009).…”

Section: Introductionmentioning

confidence: 99%

Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits

et al. 2023

View full text Add to dashboard Cite

Background and Objectives: Gamma irradiation treatments are an effective option for sterilizing microbes and pests that damage wheat, however irradiation can alter the physical and nutritional properties of foods. In this study seven Australian wheat varieties were subjected to 0, 25, and 50 kGy treatments to examine the influence of high-dose irradiation on a range of wheat quality traits such as physical processing, protein composition and dough rheology. Findings:The traits most significantly affected by high doses of irradiation included flour color, unextractable polymeric protein (UPP), dough extensibility, dough resistance to extension, pasting viscosity, and starch damage.Rheological traits in the irradiated samples were adversely affected to such a high extent that they were not deemed suitable for end-product processing, including baking. Conclusions: High-dose irradiation, applied at 25 and 50 kGy, was shown to negatively impact most wheat quality traits tested. High-dose irradiation is not recommended for treating wheat if viscoelastic functionality is required for manufacturing of high-quality products.Significance and Novelty: Irradiation treatments significantly reduced the functionality of wheat quality traits tested. Irradiation significantly affected protein composition and structure, with a substantial reduction to the UPP fraction in wheat varieties tested. This change in protein functionality is likely linked to the decrease in dough viscoelastic properties.

show abstract

Study of gamma irradiation effects on the physico-chemical properties of wheat flour (Triticum aestivum, L.)

Cited by 28 publications

References 36 publications

Characterization of Nonconventional Food Plants Seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for Application in the Bakery Industry

Characterization of Nonconventional Food Plants Seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for Application in the Bakery Industry

Effects of particle size on quality characteristics of stone‐milled whole wheat flour

Adverse effects of high‐dose gamma irradiation on wheat quality and processing traits

Contact Info

Product

Resources

About